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Meet Rob Dunne; Head Chef at the New Continental Hotel…


Rob Dunne’s culinary story started when he was just 16 years old in a Country House Hotel in Devon; where he not only gained his qualifications but also fell in love with his craft. Here he mastered the fine art of cooking in a busy kitchen, working alongside a team of talented chefs who inspired him to delve deeper and learn more about his new found career. Rob has huge admiration for his peers, who he credits with having shaped and guided him whilst giving him the skills and vision to be the extraordinary chef you see today.

Having since worked in restaurants and hotels around the world, Rob has an impressive CV. Not only did he travel the world with his craft, he also worked in London for the catering arm of Mclaren Formula One, where he was Sous Chef working with a top team to deliver in-flight food for Private Jets and Events.

From Plymouth originally, Rob found his way home in 2010 and in 2013 brought his rich and colourful past and experience to the New Continental Hotel where he is now Head Chef.  With his rare zeal, high energy and attention to detail the kitchens are alive with fresh flavours and new ideas.

 “Not many people can say that they wake up every day wanting to go to work, and loving what they do. I enjoy challenging the way people think about food and there really is no greater feeling than when you watch someone enjoy an occasion where your food has played centre stage. That’s why chefs do what they do, because they care about that very detail and the memories they get to be part of”

Rob’s journey has been driven by the ambition to create and deliver modern, produce-driven creations that don’t only taste exquisite but look sensational too. He has a precision and attention to detail that makes his food a visual masterpiece and a taste sensation. 

Sample Rob and his teams menus: